Recipe Index

Ingredients

• 1 lb chicken breast (sliced into 1/4" pieces)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1/2 tbsp cornstarch
• 1/2 tbsp neutral oil (I used avocado oil)
• 1/2 cup chicken stock
• 2 tbsp light soy sauce (low sodium)
• 1 tbsp oyster sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1/2 tbsp cornstarch
• 1/4 tsp msg (optional)
• 1 cup neutral oil (I used avocado oil)
• 1 tbsp ginger (chopped)
• 6 cloves garlic (chopped)
• 1 medium onion (cut into quarters, petals separated)
• 1 lb string beans (cut into 3" pieces)

Method

1. Slice the chicken into 1/4-inch pieces against the grain and marinate it for 15 minutes with the salt, white pepper, soy sauce, shaoxing wine, cornstarch and 1/2 tablespoon of neutral oil.
2. Stir the chicken stock, light soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, cornstarch and msg together in a small bowl for the sauce.
3. Heat the cup of neutral oil in a large wok over high heat until just smoking, around 375°F, and cook the chicken 2 to 3 minutes, stirring so it does not stick, until cooked through. Lift it out and pour off all but 2 tablespoons of oil.
4. Stir-fry the string beans in the wok over medium-high heat for 1 to 2 minutes until slightly blistered, add the onion for 30 seconds, then the ginger and garlic for 30 seconds until fragrant.
5. Return the chicken over high heat, pour in the sauce and cook 1 to 2 minutes until it coats the chicken and beans and thickens slightly.
6. Serve the chicken and beans hot with freshly steamed rice.

Prep: 15 min · Cook: 10 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data